Pastry Program Director

We’re looking for a Pastry Program Director to help grow our Pastry program across multiple locations including Zingaro, Lorena and more to come! Compensation: $85,000–$100,000 annually, based on experience and qualifications. Additional benefits and bonus opportunities may be available. About The Role The Pastry Program Director is the visionary behind our pastry program across multiple locations. This role owns the recipes, standards, and training that bring consistency and creativity to every dessert menu in the portfolio — while working within a small core pastry team and the kitchen staff at each location to bring that vision to life. You’ll be equal parts creative force, teacher, and quality guardian and hands on chef: developing what goes on the menu, building the training that gets it right, and making sure every plate that leaves the kitchen meets the standard you set. About Us Fabio Viviani Hospitality along with our partner is bringing the Fabio Viviani Hospitality philosophy to Cincinnati with locations like Zingaro, Lorena, and more. Fabio Viviani Hospitality creates memorable dining experiences through chef-driven food, energetic service, and thoughtful hospitality. We are a hands‑on, growth-minded organization that believes great experiences begin with strong teams, disciplined operations, and a genuine focus on the guest. From the kitchen to the dining room, we aim to build welcoming places people want to return to. Duties Develop, test, and standardize pastry recipes across all FVH locations, ensuring consistency without sacrificing creativity. Lead the rollout of new pastry items and seasonal menus, including training materials and hands‑on training for kitchen teams. Oversee and uphold pastry quality standards across multiple locations through regular visits, audits, and tastings. Lead and develop a small core pastry team while partnering with unit-level kitchen staff to execute the pastry program. Provide quality and genuine hospitality in everything that leaves the pastry kitchen. Guide unit teams in upholding the excellence and efficiency of pastry operations. Manage pastry‑related food cost, waste, and inventory considerations in partnership with unit leadership. Stay ahead of pastry trends and bring fresh, on-brand ideas to the menu development process. Train kitchen staff on technique, presentation, and consistency to FVH standards. Adhere to, and ensure all team members adhere to, all company safety and sanitation policies and procedures. Other duties as assigned. Requirements Passion for pastry and ensuring an excellent dining experience for all guests. 3+ years of experience in a professional pastry kitchen, including senior or executive‑level pastry leadership preferred. Proven experience developing recipes and training programs that can be successfully executed across multiple locations or teams. Strong understanding of food cost, waste, and inventory management as it relates to pastry operations. Ability to lead, teach, and empower kitchen teams who may not report to you directly. Excellent communication skills to effectively guide management teams and kitchen staff across multiple locations. Ability to taste and evaluate food and beverage products. Must be flexible with schedule and travel between locations as needed. Ability to quickly identify problems and implement solutions, especially in fast-pace environments. Be able to reach, bend, stoop and frequently lift up to 20+ pounds. Be able to work in a standing position for long periods of time. We strive to embrace what makes each one of us unique; we each have our own story, and there is only one YOU. We believe that celebrating and embracing this philosophy makes for a better world! Whether looking at our current staff or future team members, we believe that everyone has something to offer, and our employment practices reflect that. Whether by mandate or not, we never have and never will make our employment decision based upon race, colour, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression or any other characteristic protected by federal, state, or local laws. If you are passionate about food and hospitality, we may be the place for you! #J-18808-Ljbffr Fabio Viviani Hospitality